Salty's Seafood Restaurant Recipes

Smokey Chocolate Pot de Crème with Chocolate "Rum" Cake and Chocolate Shortbread-Butterscotch Chip Cookies

by Alki Pastry Chef Jane Gibson

Yield: 4 to 6

As with any recipe, the higher quality the ingredients the better results you will have!

Pot De Crème

1/4 pound semi-sweet chocolate
1 quart heavy whipping cream
2 1/4 cups sugar
1/2 cup cocoa powder
12 each egg yolks
1 teaspoon vanilla extract

1. Mix the sugar and cocoa powder together in a mixing bowl. Add the cream.
2. Heat the mixture in a heavy bottom sauce pan until it boils. Stir occasionally making sure not to scorch the cream.
3. Add semi-sweet chocolate and stir until melted.
4. Add 1/2 cup of the hot mixture to the egg yolks stirring quickly. Then add the rest of the mixture, again stirring quickly.
5. Add the yolks and stir over low heat for 1 minute.
6. Pour into espresso-size cups or serving dishes and chill.

When serving garnish with whipped cream and a dash of chipotle chili powder. Serve on a plate with a slice of Chocolate "Rum" Cake and Chocolate Shortbread-Butterscotch Chips Cookies (see recipes below).

Chocolate Shortbread-Butterscotch Chip Cookies

Yield: 2 Dozen Cookies

1 1/2 cups butter
1/2 cup powdered sugar
4 tablespoons cocoa powder
pinch salt
1 1/2 cups flour
splash of vanilla extract
2 handfuls butterscotch chips

1. Put butter in a mixing bowl and mix until soft and creamy.
2. Add powdered sugar and let mix for a few minutes.
3. Mix dry ingredients together in a separate bowl and add to butter and sugar mixture.
4. Add about 2 handfuls of butterscotch chips and mix until evenly distributed.
5. Add a splash of vanilla extract for flavor.
6. Spoon mixture into golf-ball size scoops onto a sheet pan. Using the palm of your hand, press down each cookie.
7. Bake in oven at 325 degrees for 12 to 15 minutes or until firm.

Chocolate "Rum" Cake

Yield: 2 half-sheet pans

1 1/3 cups oil
3 1/2 cups sugar
1 1/2 cups eggs
2 1/4 cups flour
6 ounces cocoa powder
3/4 cup baking soda
4 cups buttermilk
splash vanilla extract

1. Add sugar to mixing bowl and add oil until it becomes a nice cohesive mixture. Add eggs slowly and halfway through scrape the bowl well.
2. In a separate bowl combine all dry ingredients, then add half to sugar and oil mixture. Scrape the sides again, then finish adding dry ingredients.
3. Add half of the buttermilk and scrape sides. Finish adding buttermilk.
4. Add splash of vanilla extract for flavor.
5. Fill 2 half-sheet pans about half full. Sprinkle top with chocolate chips. Bake in 325 degree oven for about 15 minutes.
6. Remove from oven and while still warm, brush with rum.